Sunday, January 16, 2011

Meal Plans & Recipe

Having a family meal plan is just that, a plan.  A good plan does take time to develop in order for it to work.  My last blog post I gave the list of meals I planned for the two first weeks of January and the prep work I did in order to make it go smoothly.  I am happy to report that it was fantastic!  The only glitch was I didn't make beef stew one day and we ate "whatever".  That usually means Ramen Noodles or Nachoes for the family but everyone could pick their own.  I just opened a can of Progresso Italian Wedding Soup. 

So the next two weeks' plans have been set.  Here are the next two weeks:
  • Creamy One Pot Pasta
  • Kalua Pork & Rice
  • Chicken Bacon Alfredo 
  • Hamburger Helper (need an easy night)
  • Chicken Enchiladas
  • Pork Chops & Scalloped Potatoes
  • Beefy Vegetable Soup
  • Frito Casserole
  • Hawaiian Haystacks (Others call it Chinese Sundaes)
  • Garlic Pasta
  • Sweet & Sour Pork
  • Taco Bake
  • Lasagne
  • Potato Chowder
This two weeks I have three recipes that are new to our family.  I have either eaten them at one time or saw the recipe and saved it thinking it sounded good.  Last night was Creamy One Pot Pasta.  I think I had it at a Pampered Chef party years ago.  It reminded me of the Bird's Eye Chicken Voila! Garlic Chicken but since I made it from scratch (well, I did use bagged pasta spirals from Costco) I felt really good about it!

Here's the recipe:

4 cloves garlic peeled
1 T olive oil
6 cups chicken broth
1 pound penne rigate uncooked (I used a 17 oz. pasta bag from Costco)
1 head broccoli (2 cups small florets)
2 medium carrots peeled
8 oz regular cream cheese
1/4 teaspoon salt
1/2 teaspoon ground black pepper
Grated Parmesan cheese
Fresh basil snipped

Thinly slice garlic using paring knife.  Place garlic and oil into an 8-qt stockpot.  Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.  Remove from heat; add broth.  Return to burner; increase heat to high.  Cover and bring to a boil.  Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.

Meanwhile, cut broccoli into small florets; place into bowl.  Cut carrots in half lengthwise; thinly slice crosswise on a bias using knife; add to bowl.

Cut cream cheese into cubes.  Add vegetables, cream cheese, salt and black pepper to stockpot.  Stir until cream cheese is melted and fully incorporated.  Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender.  Serve immediately.  If desired, top with grated fresh Parmesan cheese and snipped fresh basil.

1 comment:

  1. I have been looking for this recipe. Thanks